chopped green or red bell peppers (about 2 large or 4 small peppers)
chopped onion (1 medium onion)
Heat the oil in a large skillet. Add the chopped zucchini, peppers and onions to the skillet.
Cook over medium high heat until the veggies are lightly brown, about 4 to 6 minutes. Stir a few times while cooking.
Season vegetables with soy sauce and garlic powder. Stir and cook for 2 minutes.
Refrigerate leftovers within 2 hours.
Photo and recipe adapted from Nutrition Matters.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.